This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.

This recipe from The Cook & Him transforms a simple baguette into these delectable crostini with little more than split fava beans, ricotta, lemon, mint and edamame beans. They're perfect for entertaining - or treat yourself for a weekend lunch.

This vegan fava bean biryani is surprisingly easy to make but served from the cooking pot it provides an impressive, delicious and hearty centrepiece for a Kashmiri feast - or makes a satisfying meal in itself.

A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.

Whole Fava Beans have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking blog.

Looking for a delicious but simple vegetarian option to serve for Christmas lunch? This festive recipe fits the bill perfectly! Made with Hodmedod’s British-grown Split Dried Fava Beans, this seasonal recipe comes from Carol Kearns, who does the beautiful illustrations for our packaging and also publishes recipes on her food blog The Art of Baking.

This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine.